- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Sugar
- 34 grams
- Protein
- 11 grams
- Dietary Fiber
- 1.5 grams
- Carbohydrates
- 60 grams
- Sodium
- 340 milligrams
- Cholesterol
- 218 milligrams
- Saturated Fat
- 9.5 grams
- Total Fat
- 18 grams
- Calories
- 446
Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Sugar
- 34 grams
- Protein
- 11 grams
- Dietary Fiber
- 1.5 grams
- Carbohydrates
- 60 grams
- Sodium
- 340 milligrams
- Cholesterol
- 218 milligrams
- Saturated Fat
- 9.5 grams
- Total Fat
- 18 grams
- Calories
- 446
Ingredients
Directions
- In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
- In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
